Green Curry with Homemade Paste
Ingredients
Green curry paste
- 1 cup packed Thai basil leaves
- a handful of cilantro (about 10-12 stalks)
- 3 cloves garlic
- 2 shallots
- 1 knob thumb size ginger or galangal
- 3-4 tablespoons chopped lemongrass (white part only)
- 1 jalapeño and handful of Thai lime leaves (optional or sub with 1-2 tablespoons lime juice)
Curry components
- 1 pack firm tofu
- 1/2 lb asparagus
- 1 small eggplant
- 1/2 red bell pepper
- 1 small onion
- 1 small zucchini
- 1 cup veggie stock or water
- 1/3 cup coconut milk
- 3 tablespoons fish sauce
- 3 tablespoons green curry paste
- oil
- salt to taste
- coconut sugar (optional)
Preparation
Blend all ingredients for the green curry paste into a fine paste and save in a jar to refrigerate or freeze until ready to use.
Optionally, drain and cut tofu into cubes, then pan-fry until golden brown.
In a heated pan with 3 teaspoons of oil, sauté onion until translucent.
Add all chopped vegetables and give them a quick stir.
Add the green curry paste, veggie stock, tofu, and season with fish sauce and salt to taste.
Let the mixture simmer for a few minutes.
Stir in the coconut milk. If a creamier curry is desired, add more coconut milk and adjust seasoning with coconut sugar or salt accordingly.
Serve warm with your favorite grain. Alternatively, sauté the green curry paste with oil along with the onion for variation.
